Matcha Chia Pudding (Vegan)

5 from 3 votes
This matcha chia pudding is made with almond milk and matcha powder. It's smooth and aromatic, and so zen. Chia pudding is a great breakfast or snack to-go. It's healthy, gluten-free and easy to digest.
Prep Time: 10 minutes
Resting Time: 20 minutes
Total Time: 30 minutes
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Apr 4, 2018 (Last updated Mar 15, 2024) by Hannah Sunderani

Matcha Chia Pudding (Vegan)

This Matcha Chia Pudding is the perfect breakfast option when you need something nourishing and zen. It combines two of my favourite foods: matcha and chia pudding and is truly creamy bliss in a bowl! 

All you need is 3 simple ingredients and a splash of agave or maple syrup to taste. I hope you enjoy this scrumptious vegan pudding as much as I do.

matcha chia pudding in a small pot and topped with kiwi and toasted coconut shavings

This Matcha Chia Pudding is…

  • Packed with healthy omega-3 and vitamin c
  • Made with simple ingredients
  • Vegan
  • Gluten-free
  • Promote good digestion
  • Aromatic
  • Smooth and creamy
  • Newbie-cook approved
all of the ingredients required to make matcha chia pudding separated into individual bowls

Ingredient Notes

Reaping the health benefits of nutrient rich matcha chia seed pudding only requires a few quality, star ingredients:

  • Whole chia seeds are the creamy base of this pudding. If you’ve never learned How to Make Chia Pudding or tried one of these 4 Ways to Make Chia Pudding on the blog, you might not know that chia seeds make a delicious thick and creamy pudding texture when soaked in milk. Similar to tapioca pudding or Rice Pudding if you’ve ever had it! 
  • Any homemade “milk,” or plant-based milk of choice will work. One lightly sweetened with vanilla extract and sweetener would be perfect here! My preference is to use homemade almond milk.
  • Last but not least, you’ll need a really good quality matcha powder (my preference is by the matcha reserve) and optional toppings! 
matcha chia pudding separated into two small pots and topped with kiwi and toasted coconut shavings. A golden spoon is scooping out some of the matcha chia pudding with toppings on it.

Make this recipe with me!

Make this matcha chia pudding with me on my YouTube Channel, where I share 5 Must-Have Matcha Recipes including how to perfect the matcha latte.

How to Make Matcha Chia Pudding

Making chia pudding at home is incredibly quick and easy! All you need to do is place the chia seeds and almond milk in a bowl or jar and whisk to combine. 

Wait for about 5 minutes to allow the chia seeds to begin to absorb the almond milk, then stir again to ensure no clumps form. After 5 minutes, whisk in the matcha until well combined. (This second whisk is really useful for avoiding clumping at the bottom of the bowl).

Tightly cover the bowl with a lid, sheet of plastic wrap or reusable wrap and refrigerate for at least 20 minutes, or preferably overnight. 

When ready to eat, the matcha chia pudding should be a gel-like consistency. Remove the matcha pudding from the fridge and stir again to remove any formed clumps. If the chia pudding is too thick for your liking, add another splash or two of almond milk until the pudding is your desired consistency. 

Finally, sweeten the pudding to taste with agave or maple syrup then transfer the chia pudding into bowls and top with your favourite toppings! 

matcha chia pudding that's been scooped into small pots ready to have toppings added to it. A golden spoon is scooping out the chia pudding to showcase the texture.

Topping Suggestions

The best part about making homemade chia pudding is you can load up your creamy matcha pudding with as many toppings as you’d like. Here are a few of my favourites: 

  • Fresh fruit – Try sliced banana, tart pineapple chunks, kiwi or even citrus fruits like orange slices.
  • Fresh berries – I love using fresh strawberries, frozen or fresh raspberries, blueberries or tart blackberries. 
  • Dried coconut – Both unsweetened coconut flakes and sweetened coconut flakes would be delicious. You could also use toasted coconut flakes for a delightful nutty flavor and crispy texture. 
  • Chocolate – Some people love the combination of chocolate and matcha. Try sprinkling some dairy free chocolate chips or cacao nibs on your matcha for an added anti-oxidant boost! 
  • Nuts and seeds – Add a crunch with slivered almonds, pumpkin seeds, chopped hazelnuts, and pecans. 
  • Nut butter – If you’re looking to add additional healthy fats in your diet, adding a dollop of your favourite nut butter or seed butter. (I’d recommend almond butter or tahini!). 
matcha chia pudding separated into two small pots and topped with kiwi and toasted coconut shavings

Storage Instructions

This matcha pudding recipe is an excellent meal-prep recipe because it will keep in the refrigerator for up to 5 days. For best storage, keep in an airtight container. This will keep the creamy base moist and creamy for as long as possible. 

Recipe FAQs

What is the best type of matcha to use for chia pudding?

Similar to when you’re making a Matcha Latte with Almond Milk or Matcha Cookies, it is best to use a quality culinary grade or ceremonial grade matcha made from concentrated organic green tea leaves. The flavour of matcha is prominent and earthy in this healthy pudding and if you use a low quality matcha, it may taste bitter and unappetizing. If you are looking for a quality matcha green tea powder, check out my From the Reserve Matcha Review.

Can I use any type of milk for chia pudding?

Yes, any type of plant-based milk will work in matcha pudding. I recommend using Homemade Almond Milk or Oat Milk, but you can also use coconut milk, cashew milk, soy milk or any non-dairy milk of choice. 

Can I make chia pudding ahead of time?

Absolutely! Matcha pudding is actually one of those meals or snacks that is better when prepped in advance. Make it the night before and enjoy it the next morning or a few days later in the week. 

Can I use regular green tea instead of matcha for chia pudding?

While matcha and regular green tea both come from the same plant, they have distinct differences in both flavour and preparation and cannot be used interchangeably. Matcha powder, for example is a much more concentrated ingredient made from grinding the entire tea leaf. Great tea is typically made by simply steeping the tea leaves in hot water. 

More Chia Pudding Recipes to Try Next:

I hope you love this healthy chia pudding as much as I do! If you do make this recipe, please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 


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Matcha Chia Pudding (Vegan)

5 from 3 votes
This matcha chia pudding is made with almond milk and matcha powder. It's smooth and aromatic, and so zen. Chia pudding is a great breakfast or snack to-go. It's healthy, gluten-free and easy to digest.
matcha chia pudding in a small pot and topped with kiwi and toasted coconut shavings
Prep Time 10 minutes
Resting Time 20 minutes
Total Time 30 minutes
Serves 2 people


Matcha Chia Pudding


  • Combine chia and almond milk in a bowl. Whisk to combine. Wait 5 minutes and stir again to stop clumps from forming. Add matcha and whisk to combine. Place in fridge to absorb for at least 20 mins.*
  • When ready to eat remove chia from fridge and stir to remove any formed clumps. Add more almond milk if desired for preferred pudding consistency. Optional to add agave to taste.
  • Pour chia pudding into two bowls and top with your favourite toppings! I like banana and coconut flakes. It's also delicious with berries.

Watch The Video


*The longer you wait the thicker the chia pudding will become. Wait at least 20 minutes to thicken. I prefer to make the night before and let thicken overnight. 
Matcha chia pudding will keep in fridge for 3-5 days.
Nutrition information is a rough estimate. 



Calories: 203kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 249mg | Potassium: 116mg | Fiber: 10g | Sugar: 7g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 404mg | Iron: 3mg

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See more step-by-step instructions by visiting the recipe story here!

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  1. Delicious recipe! My whole family enjoyed this. I increased the servings to 6 so we’d have leftovers for breakfast for the next couple of days.